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Prep Time
10 mins
Total Time
30 mins
Serves 4


4 tsp
olive oil
20 mL
1/2 cup
finely chopped onion
125 mL
1 tbsp
each finely chopped fresh ginger and garlic
15 mL
2 lbs
boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
1 kg
1/4 tsp
1 mL
1 tbsp
tomato paste
15 mL
1/3 cup
crushed tomatoes
75 mL
1 cup
Tikka Masala Cooking Sauce
250 mL
1/2 cup
125 mL


Step 1

In a large saucepan, heat olive oil. Add onion, ginger and garlic and cook on medium–high heat, stirring, for 3 min. Sprinkle chicken pieces with salt and add to pan. Stir-fry on high for 5 min. Stir in tomato paste, crushed tomatoes and tikka masala sauce and cook for a few min. Add yogourt and 1/2 cup (125 mL) water and simmer on low until chicken is done, 8 to 10 min. Serve hot over rice.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
13 g
Saturated Fat:
4 g
13 g
2 g
145 mg
56 g
600 mg
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